Gyoza (japanese dumplings)
this is a family recipe that my mom has been making since i was a kid! i love making a big batch and freezing some so i always have some dumplings on hand. measurements are more of an estimate, but you’re looking for a little bigger portion of veggies than meat.
Gyoza (japanese dumplings)
this is a family recipe that my mom has been making since i was a kid! i love making a big batch and freezing some so i always have some dumplings on hand. measurements are more of an estimate, but you’re looking for a little bigger portion of veggies than meat.
Open in Cookpad AppSteps
- 1
Mince the cabbage, nira, garlic, and zha cai. In a bowl, mix those veggies, ground meat, and the seasonings + potato starch.
- 2
Scoop some filling onto the center of a dumpling wrapper. Wet the edges with water and fold in whatever style you prefer. Attached is a video on the classic gyoza fold!
- 3
Line the gyozas on an oiled pan crimped side down over medium heat. Pour boiling water over them until it covers just the surface. Cover and steam for 6 minutes. Take cover off and slide a spatula underneath the sides to ensure it doesn’t stick. Drizzle sesame oil around the sides and cook until the bottoms are golden brown.
- 4
My go to dipping sauce: soy sauce/rice vinegar/chili oil/shichimi or ponzu/shichimi. Enjoy with a bowl of rice!
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